To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug

Combine the lemongrass, shallots, 2 red chillies, garlic, ginger, coriander, coconut cream, fish sauce and coconut sugar in a small food processor and process to form a paste

Thread the chicken tenderloins onto skewers and pour over just enough marinade to coat the chicken (remaining marinade can be stored in the refrigerator for up to 1 week).

Marinate the chicken in the refrigerator for 30 minutes

Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through

Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving

Place the cucumber, red onion and coriander leaves in a serving plate alongside the chargrilled tenderloins.